This Rolls Royce of banana cakes is sandwiched and topped with creamy peanut butter icing, then sprinkled with chocolate chips. The cake itself is made with caramelised bananas, coconut and chocolate chips. It's lush.
Pour the caster sugar and 50ml of water into a heavy bottomed pan and place on a low heat until the sugar has melted.
Turn the heat up and boil the mixture for a few minutes, until it turns into a light brown caramel.
Add the banana slices and turn down the heat to a simmer.
Add the butter and let the mixture simmer for about 5 minutes until the bananas are mushy.
Add the desiccated coconut and vanilla extract. Stir and leave to cool.
Cake
Set the oven to 180℃ (350℉, Gas 4).
Cream the butter and sugar until pale and fluffy.
Beat in the eggs, one at a time.
Beat in the banana mixture.
Stir in the yogurt.
Sieve in the flours, baking powder and bicarbonate of soda and fold in until just combined.
Gently stir in the chopped chocolate.
Divide the mixture between two 22 cm silicone cake moulds or lined tins and bake for 30 minutes or until the the cakes are well risen and firm to the touch.
Leave to cool for 10 minutes then turn out onto wire racks to cool completely.
Peanut Butter Icing
Cream the butter, then add the peanut butter and cream some more.
Sift in the icing sugar and beat until pale and fluffy.
Add the cream and vanilla extract and beat until light and smooth.
Sandwich the two cakes together with half of the mixture and spread the other half on top.
Decorate with chocolate sprinkles.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.